Filet steak(fei li niu pai )

Filet steak

Introduction:

"Filet mignon refers to beef tenderloin, which is called" eye filet mignon "in Australia. It is the tenderest meat on beef tenderloin. It is characterized by more lean meat, high protein and low fat

Production steps:

Step 1: take out the frozen filet mignon and thaw until soft. Then wash the tomatoes, cucumbers and cauliflower separately. Slice the tomatoes, cucumbers and cauliflower

Step 2: boil water in a skillet, add 1 teaspoon salt, add spaghetti in the skillet, cook, remove and mix with a little olive oil.

Step 3: heat the pan at about 150-155 degrees, pour in a little butter or salad oil, put the thawed filet mignon into the pan, stir in the middle of the fire, and fry on both sides for 2-3 minutes, until the cross section of the meat is light pink and there is no blood.

Step 4: turn the steak aside, beat in the eggs, and fry until the bottom is golden (turn the steak upside down to make the sauce uniform, and mix the sauce). Turn the eggs upside down, turn off the heat, and bake the eggs with residual heat. If you like the raw eggs, don't turn them upside down.

Step 5: put the steak and fried eggs on the plate, put cauliflower or lettuce, tomato and cucumber slices around, put the cooked pasta on the plate and squeeze on the tomato sauce. According to personal taste, corn and other accessories.

Materials required:

Filet mignon: 1 piece 150g

Tomatoes: 2

Lettuce: half a tree

Spaghetti: 1 portion

Egg: 1

Black pepper sauce: right amount

Butter: moderate

Table salt: 1 teaspoon

Olive oil: right amount

Note: suitable for eating: the general population can eat. It is suitable for people who grow, develop after operation, have recuperation after illness, have lower Qi and Yin, shortness of breath, weakness of muscles and bones, anemia and illness.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Fei Li Niu Pai